Is copper cookware really worth the expense?

No one can deny that a rack of gleaming copper pots looks
fantastic, but are copper pans worth their rather extravagant
price? Daniel Gritzer of Serious Eats tackled this question
recently and discovered that, as with many things in life, there is no clearcut answer.

There is no doubt that copper's thermal properties are unique,
and that it is much more responsive to changes in heat than cast
iron or stainless steel. This property "gives it a nimbleness
and agility that can be very useful for delicate proteins like fish
and seafood, as well as sauces, caramel, and chocolate," says
Gritzer. However, other factors must be considered when discussing
this feature of copper pans. If you are using an old electric coil
stove, for example, the responsiveness of copper doesn't matter
much since the burner itself will be slow to heat and
cool.

Quality varies greatly between different types of copper pots
and pans. The thickness of the copper layers matters, as does the
material with which the pan is lined. Once you get up to the top
echelons of cookware, however, the differences become more
aesthetic. Gritzer compares high-quality copper pans to sports
cars, saying that while no one really needs one, if you have the
means and desire there is no reason not to buy them - and have fun
cooking.